Sardines on toast? Sounds like a desperation meal, but we actually like sardines. You can serve this as an appetizer, but we have it as an entree. When I can't eat toast, the sardine mixture is tasty by itself. You can use kipper snacks instead of sardines.
1 4-ounce can boneless, skinless sardines packed in olive oil
1 plum tomato, seeded and chopped
1 scallion, chopped
2 tablespoons chopped parsley or mint
2 teaspoons olive oil
1/8 teaspoon salt
3 slices multigrain bread or 12 slices whole-grain baguette
Preheat oven to 350F.
Flake the sardines into a small bowl. Don't mash the fish, but keep the pieces small. Add the tomato, scallion, parsle, olive oil, and salt and mix gently.
If using whole slices of bread, cut each slice into 4 pieces (square or triangle). Place the bread on a baking sheet and bake until crispy and golden, 12-14 minutes. Remove from oven. Top each piece of toast with fish mixture. Serve immediately
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2 comments:
What's the obsession with sardines right now? My mom was all into sardines two weeks ago, and was reminiscing about eating sardines and crackers. My uncle even ordered a case for them to split!
Lately I've seen several magazine articles about "sustainability", especially sustainability of the ocean and its fish and seafood. The authors say that we should be eating fish that is plentiful (like sardines) rather than endangered/fished out/poisoned by chemicals. I'm all for "Green" living. It's extremely difficult to find good fresh fish in my area (other than catfish and crappy). These articles inspired me to try canned sardines again, and eating them is a flash to the past, too. I've had fresh sardines in Europe that were wonderful, far better than the best canned sardines.
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